SO HOW'D IT GO?

I made 1/4 of the recipe and reduced the sugars to 1tbsp each and used whole wheat pastry flour and added a tbsp soy milk in the end.And flax, water mixture for the egg.Mine tasted like chocolate chips digestive cookies?! They actually tasted pretty good but just don't have the cookies taste to it.They also don't spread so I ended up with 6 little bombs. But they are the best vegan cookies I made so far,definitely will make them again, maybe try add a tbsp more sugar and omit the salt.

I make chocolate chip cookies nearly every week, using different recipes as I haven't found "that one". These cookies are seriously THE best. I halved the recipe and it still turned out scrumptious - slightly crispy edges with a chewy center. The dough was a little dry, but a tablespoon of soy/rice milk did the trick, and the cookies were baked for around 12 minutes. LOVE 'EM!!

I made these using all brown sugar and Ener-G egg replacer for my history class and they were soooo yummy! Best vegan chocolate chip cookies ever! My vegetarian professor loved them so much that I gave her all the leftovers, so I'll have to make some more ;)

I didn't modify this recipe at all and the cookies heavenly! They were the best batch of chocolate chip cookies I've made in a long time. Next time I make this, I'll probably use half whole wheat, use less butter and sugar. But a make again, for sure!

These are my second favorite chocolate chip cookies, the first being the ones from VwaV. I think the trick to them not spreading to much is using cold butter and creaming with the sugar. These were amazing!!! I baked for 12 mins and they were slightly browned on the edges. Next time I will follow the instructions and cook for the full 15 mins. I also halved the recipe using 1/4 cp of each sugar.